Shortbread Cookies

I love making these cookies for Christmas as you can roll the dough and make fun shapes, cover them in frosting, sprinkles or dip them in chocolate. I found this recipe years ago on my cornstarch container and have always made them even before finding out my son was allergic to eggs.

Shortbread Cookies

1/2 cup cornstarch

1/2 cup icing sugar

1 cup flour

3/4 cup softened butter

I slowly mix this in my stand mixer but you can mix this by hand with a wooden spoon but it will take a while. Mix until a soft dough forms. Cover in plastic wrap and refrigerate for an hour. Roll out about 1/4 inch thick and cut into shapes, covering them with sprinkles before cooking if desired. Alternatively, you can let them cool and dip in melted chocolate or decorate with frosting.